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TWD: Foccacia with sprouted spelt flour

Ffwd: Acorn squash and brussels sprouts en papillote

FFWD; Acorn squash and brussels sprouts en papillote , food porn

My life changed the day I tried baked mashed squash studded with multi colored marshmallows. From then on I have suffered an aversion to any kind of sweetened squash.  That even includes my own mother's famous butternut squash.  It is not that I don't love squash, oh but I do.  Grill it, saute it, even mash it, but keep the sweeteners away.

While I have had the ingredients for Dorie's Brown sugar squash and brussels sprouts en papillote in my pantry for a week, I haven't been able to bring myself to make it true to form.  An epiphany came to me in the middle of the night.  I could take the basics and make the dish completely my own.  So, what I wanted was something that could substitute for a meal, offer a gentle sweet yet savory flavor profile.  Put up from this summers harvest, I had just about everything I needed.  

FFWD; Acorn squash and brussels sprouts en papillote
This is what I did;

  • 1 Acorn squash, cut in quarters and seeded
  • 1 cup of firm tofu 
  • 2 cups brussels sprouts, cut in half and steamed
  • 1/2 cup sliced pickled beets and onions
  • 2 tbsp Herbs de Provence
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 1/3 cup Almond Flour
  • 4 tbsp Coconut Oil

Mold tofu into the squash quarters, top with brussels sprouts, beets and onions.  Evenly sprinkle each quarter with Herbs de Provence, sea salt and pepper.  Drizzle each with olive oil.  Dust Almond Flour evenly over each piece.  Top each with with a tbsp of Coconut Oil.

Wrap each section in a piece of parchment.  Bake in a 400 F preheated oven for 35 minutes.  Serve hot.

  FFWD; Acorn squash and brussels sprouts en papillote


Adapted from Dorie Greenspans Around My French Table.



More from this classic cookbook:

Photo Credit: Julie T Cecchini



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Your rogue version is beautiful!


Cher, cheers and right now it is a sensational Saturday morning feast!


Your very interesting version of this dish looks wonderful - I would never have dared to combine all your listed ingredients in one package but it sounds and looks as if this was just one delcious vegetable dish!
Have a wonderful weekend1


What a colorful interpretation of this week's recipe. The beets make it look like jewels. Beautiful!


This looks interesting and delicious! Nice job!


That sounds delicious and looks gorgeous!


Very interesting! A nice adaptation of this dish to make it more to your liking. And very pretty indeed! Nice job!

Tricia S.

Holy moly- that is some inspiration !! This looks amazing. Kudos for going rogue ~

Tricia S.

Holy moly- that is some inspiration !! This looks amazing. Kudos for going rogue ~

Tricia S.

sorry for the dupe - I thought I failed the "captcha" and was looking at the bottom for my comment :)

Trevor Sis. Boom.

Everyone should go off the rails in the kitchen now and then! And a great presentation!


Wow! Pickled beets and onions is so different! It looks really great and what an interesting adaptation!

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